Lunch / Dinner
Fried Chicken Sandwich with dill pickle coleslaw
If you love fried chicken, you’re in for a real treat. This ain’t your mama’s fried chicken, this version has you brining your chicken in pickle juice before frying it. The pickle theme doesn’t stop there: dill pickles are also in the slaw. Pickle lovers rejoice! This is one sandwich you’re going to be dreaming about later.
Ingredients
WHISK:
STIR:
TOSS:
Test Kitchen Tip
If you can’t find chicken breasts that are 4–5 oz., that’s OK. Take an 8 oz. chicken breast and halve it lengthwise to get the right weight and size.
Instructions
Whisk together buttermilk, 4 Tbsp. pickle juice, hot sauce, and 1 tsp. salt; add to a shallow dish along with chicken. Marinate chicken at least 30 minutes, or up to overnight.
Stir together mayonnaise, lemon juice, and garlic; cover and refrigerate.
Toss together cabbage, onion, pickle, jalapeño, and remaining 2 Tbsp. pickle juice for the coleslaw.
Heat 1-inch oil in a cast-iron skillet over medium to 350°.
Place a wire rack inside a baking sheet.
Whisk together flour, garlic powder, paprika, remaining ½ tsp. salt, black pepper, and cayenne in a shallow dish. Remove chicken from brine, then dredge in flour mixture.
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer chicken to prepared rack; season with salt.
Spread cut sides of buns with butter. Heat a skillet over medium and toast buns, cut sides down, until browned and crisp, about 1 minute. Spread toasted buns with mayonnaise mixture; top with chicken and coleslaw.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 757
% Daily Value*
Total Fat 46g 70%
Saturated Fat 10g 50%
Cholesterol 120mg 40%
Sodium 943mg 39%
Carbs 40g 13%
Protein 39g
*Percent Daily Values are based on a 2,000 calorie diet.